The houmous potatoes are the perfect addition to flavoursome spring lamb in this recipe
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Make it as a salad
LAMB, CHICKPEA & POTATO SALAD: Cook 300g new potatoes as above, then drain and cool. Mix with the houmous, olives and parsley plus 100ml natural yogurt, a 410g can drained chickpeas, 2 sliced spring onions and some seasoning. Serve with lamb steaks or grilled lamb koftas.